If your family is a mix of low carb eaters and omnivores, this Chicken and Spinach Roulade recipe is a great way to make everyone happy.
Serve it with a side of broccolini for those shunning carbs, or with roasted potatoes for the carb lovers. Meanwhile, everyone gets an extra serving of vegetables and a mouthful of cheesy goodness in every bite.
Chicken and Spinach Roulade Recipe
TIPS FOR MEAL-PREP OR FREEZER COOKING
For those who like to do get their dinner prep done over the weekend, there are three ways to make these ahead of time.
1. Stuff and stash them uncooked in a resealable bag in the refrigerator to cook within 2 days.
2. Cook and freeze them after baking, then defrost and heat them in the microwave.
3. Complete the recipe and stash them in your meal prep boxes for healthy, filling homemade lunches and dinners throughout the week.
Chicken and Spinach Roulade Recipe – Steps
1. Prep the Chicken
If your chicken is more than 1-inch thick, slice it horizontally with a knife. To do this safely, hold it down with your fingers or the palm of your hand, then carefully and slowly slice parallel to the cutting board.
Alternatively, you can buy the more expensive chicken cutlet from the store, but I find them too pricey for my budget.
The key to evenly cooked chicken in roulades (which means rolled up food) is starting with chicken of equal thickness. Make that happen by placing chicken between two sheets of waxed paper then gently flattening them with your rolling pin.
Be gentle, though — chicken flattens easily and you don’t want it too thin.
2. Season and Stuff
Liberally season one side of the chicken with homemade Mrs. Dash (or the store-bought stuff if you prefer).
Don’t like Mrs. Dash? Use your favorite herbs, salt, and pepper.
Top the seasoned side with spinach and shredded cheese. I like Gruyere or Swiss, but you can use any cheese, really. Repeat this layering again, then roll the chicken from the large end to the small and skewer it with toothpicks.
If you’re prepping for future cooking, you can stick them in a resealable bag and refrigerate them at this point. Brown and bake them within two days.
3. Brown Then Bake
Heat 2 tablespoons of your favorite oil in a skillet until shimmering. Add the chicken and, using tongs, brown it all over.
This step isn’t about fully cooking the roulades — just brown them nicely.
To bake the roulades, preheat the oven to 350°F/ 177°C/ gas mark 4. Line a baking sheet with lightly-oiled foil, parchment or a Silpat and arrange the chicken on it. Bake for 30 minutes, or until a thermometer inserted into the chicken reads 165°F/74°C.
Allow the chicken to rest 5 minutes before serving, so the cheese has a chance to set up. Slicing into them too early will just result in a runny mess on your plate rather than your fork, so be patient!
Chicken and Spinach Roulades
- 1.5 lbs boneless, skinless chicken breasts Pounded to an even 1/2 inch thickness
- 2 tsp. Mrs. Dash or dried thyme
- 2 cups fresh baby spinach leaves can use frozen if defrosted and squeezed well to remove all liquid
- 1 cup grated Gruyere, Swiss, or Mozzarella cheese
- 2 tbsp. extra virgin olive oil
- Salt and pepper
- Lay the chicken breasts flat on a sheet of waxed paper. Liberally season one side of the chicken with Mrs. Dash, salt, and pepper.
- Divide the spinach equally between each piece of chicken. Repeat with the cheese. Roll the chicken from the large end toward the small and fasten with a toothpick.
- Preheat the oven to 350°F/ 177°C / gas mark 4.
- Heat the oil in a large skillet until shimmering.
- When the oil is hot, brown the chicken all over. Transfer the chicken to a greased baking sheet and bake at 350°F/177°F for 30 minutes, or until a thermometer inserted into the chicken reads 165°F/74°C.
- Allow chicken to rest for 5 minutes after baking so the cheese can set up before serving.